all hail to the kale (chip)!

easy peasy.

this stuff doesn't even last an evening around our house.  and, if it did, the varkendaughter would steal the rest of it for her lunch the next day.

all you need is a pile of kale.  any kind.  this just happens to be the normal kind, a little long in the tooth, but perfect for baking.  if it were more green and pretty, i would massage it into a salad and eat it raw.  but, as it is, we're looking a little sad.  so snackland we go...

FIRST, preheat your oven.  325F should do.

so, anywayze...  one bunch of kale.  get rid of the tough stems in the middle.  you can use a knife or just the pure brute force of your hands.

it should look something like this:

and then you should end up with a pile of something like this: 

and another pile of something like this:

now throw that first pile into this:

(yes, it's a compost bucket, if you haven't seen one before.  and those little white things beside it?  those are eggshells from lunch)

ok, then.  now throw the useable kale into a mixing bowl and drizzle a TBSP or TWO of EVOO (yah, a shout-out to my most-hated NONchef, whatsername).  you don't have to go full 365, TJ's has some perfectly acceptable extra virgin olive oil, too.  this was just on sale (miraculously).

and a tsp or TWO of this (we like a lot of it in our house).

no, of course, i didn't buy this here.  it's a Slovak original.  but i keep filling the jar and keep it in the spice shelf, just to keep the natives on their toes...

(pssssst, it's GARLIC)

oh.  and don't forget a handful of kosher salt and a few turns of the pepper grinder.

then toss it all on to a baking sheet (or two - you don't want the mixture to be too crowded, or it won't crisp up properly).

time to pop it in the 325F oven (you did remember to preheat, right???).  it should look like this after 10 minutes:

now switch the pans around.  (top goes to bottom, bottom goes to top).  you have to do this in my oven, or the top sheet pan burns well before the bottom sheet pan even starts.

it should look like this after 20:

if it does, take it out.  otherwise, turn off your oven and let it sit for JUST A FEW MINUTES.  many a kale chip has gone from under to over in an oven in the OFF position for me...

and watch out for small children.  they often sneak in to destroy dinner before you have a chance to offload the kale chips from the pan!!

Kale Chips

1 head Kale

1 or 2 TBSP olive oil

1 tsp granulated garlic

salt and pepper to taste

Separate kale from stems, roughly chop, then mix w/ olive oil and seasonings.

Divide evenly onto two baking sheets and bake in 325F oven for approximately 20 minutes, switching sheetpan placement after 10.

Let cool.  Store in papertowel lined storage container, if they last that long.